For a satisfying dinner the whole family will love, you can’t beat meatball stroganoff! With hearty meatballs and a creamy, flavorful sauce, you’ll make this weeknight dinner again and again.

Close up of a pan with meatball stroganoff.

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Easy Meatball Stroganoff Recipe

When we think about pasta dinners, we often think of things like spaghetti, baked ziti, or maybe fettuccine Alfredo. This meatball stroganoff gives you a different spin on pasta night—tender egg noodles topped with a creamy mushroom sauce and meatballs.

Meatball stroganoff is a tasty dish consisting of beef meatballs and sliced mushrooms, cooked in a flavorful cream sauce sauce. While it’s usually accompanied by egg noodles, you can also use mashed potatoes or even Instant Pot white rice! Whatever you do, you want to add something to help soak up alllll that delicious sauce.

The flavor of the dish comes from the combination of sour cream, beef stock, whole grain mustard, onion, and the seasonings that make up the creamy sauce. Then there’s the savory, hearty meatballs, which are perfectly seasoned—delicious enough to eat on their own, in fact! 

Meatball stroganoff is a great main dish for any occasion, from weeknight meals to dinner parties with friends. It’s also an easy way to use up leftovers. Instead of making the meatballs from scratch, you can use leftover meatballs from meatball sliders or a spaghetti dinner!

(Try my Ground Beef Stroganoff recipe for a different twist on stroganoff!)

Top down view of meatball stroganoff served in a large pan on a wooden board, plates of pasta, wooden spoon, and small bowl of parsley surrounding the pan.

Ingredients for Meatball Stroganoff

To print: see recipe card below

Ingredients to make meatball stroganoff.

For the meatballs:

  • Ground beef – Regular ground beef is great for flavor. The fat content also provides moisture and helps prevent the meatballs from crumbling apart. You can use lean beef if preferred.
  • Egg – Here’s the best way to crack an egg!
  • Onion – You only need two tablespoons, so you can buy an extra large white onion, cut what you need for the meatballs, and use the rest for the sauce.
  • Garlic powder – Adds delicious depth of flavor to the meatball mixture.
  • Panko breadcrumbs – This helps to hold the meatballs together so that they don’t crumble apart.
  • Worcestershire sauce
  • Kosher salt
  • Black pepper – Freshly cracked black pepper will add more flavor than the kind that comes pre-ground.

For the stroganoff:

  • Olive oil 
  • White onion – You can also use a yellow onion.
  • White button mushrooms – You can use cremini mushrooms (also known as baby bellas) for a stronger flavor.
  • All-purpose flour – Use cornstarch if you need this dish to be gluten-free.
  • Beef stock – If you use beef broth instead, omit the two teaspoons of kosher salt, and adjust the salt to taste. 
  • Whole grain mustard
  • Kosher salt
  • Black pepper
  • Sour cream – Use full-fat sour cream for the richest sauce.
  • Fresh parsley
  • Egg noodles – Not all egg noodles are gluten-free. So, if you need this meal to be gluten-free, check the brand of egg noodles, or use gluten-free pasta instead.
  • Unsalted butter


  • Use ground pork or ground turkey instead of ground beef for the meatballs.
  • Or, use your favorite frozen meatballs instead of making your own to save yourself some time.
  • Make the recipe gluten-free by using a gluten-free all-purpose flour substitute and serving your meatball stroganoff over mashed potatoes, rice, or gluten-free pasta.

Directions for How to Make Meatball Stroganoff

  1. Form the meatballs: In a large bowl, combine the meatball ingredients, and shape them into 1 to 1 ½-inch balls.
  2. Cook the meatballs: In a large skillet set over medium-high heat, warm the olive oil until it’s hot and shimmering. Add the meatballs and cook, turning frequently, until they brown on all sides. Then, transfer them to a paper towel-lined plate.
  3. Cook the egg noodles: Follow the package directions to cook the noodles in salted water. Drain the liquid, and toss the noodles with butter.
  4. Sauté the vegetables: In the same pan you used to cook the meatballs, cook the onions over medium-high heat until they’re translucent. Add the mushrooms, and cook until they’re tender.
  5. Finish the sauce: Sprinkle the flour over the vegetables, and stir to coat. Cook for a minute. Then, add the beef stock, mustard, salt, and pepper. 
  6. Reheat the meatballs: Return the meatballs to the pan, and cook until the meatballs warm through and the sauce is thick. 
  7. Serve: Remove from heat, and stir in the sour cream. Then, garnish the dish with parsley. Serve over the buttered egg noodles, and enjoy!

Serving Suggestions

Serve meatball stroganoff with a side of steamed broccoli or a fresh green salad. Or, if you’re feeling extra hungry, serve this dish with some crusty French bread or sourdough to soak up any extra sauce. 

Close up of a plate of meatball stroganoff served over a bed of pasta.

How to Store + Freeze Leftover Meatball Stroganoff

You can store leftover meatball stroganoff in an airtight container in the refrigerator for up to four days. Or, freeze this dish for up to three months!

To reheat, thaw overnight in the fridge. Then, heat the leftovers on the stovetop over medium heat or in the microwave.

Quick Tip

After adding the flour, don’t skip the extra minute of cooking before adding the stock! This cooks off the raw flavor of the flour.


What is the difference between stroganoff and Swedish meatballs?

Stroganoff is a dish featuring sautéed mushrooms and onions in a creamy sauce, while Swedish meatballs are small, bite-sized balls seasoned with nutmeg and allspice. Stroganoff is typically served with egg noodles, while Swedish meatballs are usually served over mashed potatoes or sometimes egg noodles. Swedish meatballs are often accompanied with tangy lingonberry sauce too, which is a little like cranberry sauce!

What is stroganoff sauce made of?

Stroganoff sauce typically features beef stock, onions, mushrooms, sour cream, mustard, and herbs. You can also make it with broth or even tomato paste for a slightly different flavor. The exact ingredients vary from recipe to recipe. 

Where did stroganoff originate?

Stroganoff is believed to have originated in Russia. It was named after the 19th-century Russian diplomat Count Alexander Stroganoff, who is said to have been served the dish on a diplomatic mission. The original version of this dish included beef strips and onions cooked in sour cream. 

A skillet of meatball stroganoff.

Meatball Stroganoff

For a satisfying dinner the whole family will love, you can’t beat meatball stroganoff! With hearty meatballs and a creamy, flavorful sauce, you’ll make this weeknight dinner again and again.
4.50 from 4 votes
Course: Main Course
Cuisine: American
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes




  • 1 pound ground beef
  • 1 egg beaten
  • 2 tablespoons onion minced
  • 1 tablespoon garlic powder
  • ½ cup panko breadcrumbs
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper


  • 4 tablespoons olive oil
  • 1 pound wide egg noodles
  • 2 tablespoons unsalted butter
  • 1 white onion chopped
  • ½ pound white button mushrooms sliced
  • 2 tablespoons all purpose flour
  • 1 cup beef stock
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ cup sour cream
  • 3 tablespoons fresh parsley chopped


  • In a large bowl, mix together the meatball ingredients and form into 1 – 1 ½” sized balls. Set aside.
    1 pound ground beef, 1 egg, 2 tablespoons onion, 1 tablespoon garlic powder, ½ cup panko breadcrumbs, 2 tablespoons Worcestershire sauce, 2 teaspoons kosher salt, 1 teaspoon black pepper
  • In a large skillet, heat the olive oil over medium high heat until hot and it begins to shimmer. Add the meatballs and saute, turning frequently, until golden brown on all sides. Remove to a plate lined with a paper towel.
    4 tablespoons olive oil
  • While the sauce is being prepared, cook the egg noodles in salted water until done. Drain, then add butter and mix so they don’t stick together. Set aside until the sauce is ready.
    1 pound wide egg noodles, 2 tablespoons unsalted butter
  • In the same pan used to cook the meatballs, saute the onions over medium high heat until translucent, about 7 to 8 minutes.
    1 white onion
  • Add the mushrooms and cook for another 5 to 6 minutes until tender.
    ½ pound white button mushrooms
  • Sprinkle the flour over the onions and mushrooms, then stir together until well combined. Continue to cook for another minute.
    2 tablespoons all purpose flour
  • Add the beef stock, mustard, salt and pepper. Return the meatballs to the pan. Cook for 8 to 10 minutes until the meatballs are cooked through and the sauce has thickened.
    1 cup beef stock, 1 teaspoon wholegrain mustard, 2 teaspoons kosher salt, 1 teaspoon black pepper
  • Turn off the heat, add the sour cream and fresh parsley.
    ½ cup sour cream, 3 tablespoons fresh parsley
  • Serve over the buttered egg noodles.


Serving: 1serving | Calories: 709kcal | Carbohydrates: 67g | Protein: 29g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1837mg | Potassium: 745mg | Fiber: 4g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 4mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Going to try this tonight!! Looks delicious 😋. Keep you posted!!

  2. 5 stars
    This is a great meal that takes very little time to prepare. The food is very delicious and rich in nutrients.
    vin lookup

  3. 5 stars
    Your hands are very skillful and full of art, and you have a very creative brain to make these wonderful dishes.

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